Lovely Lemon Cake

By Hklbrries

Tart, dense and delicious, this Lovely Lemon Cake has a texture like poundcake and a flavor that will tickle the tastebuds of any lemon lover. Yet it is also relatively low in fat.

The original recipe didn't contain butter or margarine, but it called for five eggs and two cups of heavy cream, giving each slim serving 13 grams of fat and 329 calories.

The revised recipe is made with a dash of canola oil for a soft, cakelike texture and just 3/4 cup of whipping cream. Instead of five eggs, the new recipe calls for two eggs and three egg whites.

Ingredients

• Cake:
• 2 whole extra-large eggs
• 3 egg whites from extra-large eggs
• 2 cups granulated sugar
• 1/3 cup canola oil
• 1 tsp vanilla extract
• Grated rind from 2 lemons
• 3/4 tsp salt
• 3 cups unsifted all-purpose flour
• 2 tsp baking powder
• 1/2 cup 2% milk
• 3/4 cup heavy cream, unwhipped
• Glaze:
• Juice of 2 lemons (about 1/3 cup)
• 1/3 cup granulated sugar

Details

Servings 16

Preparation

Step 1

Heat oven to 350 F and position rack in center. Coat a 9-inch springform pan with nonstick cooking spray. Dust lightly with about 1 tbsp flour. Set aside.

In the bowl of an electric mixer, beat the whole eggs and the egg whites. Gradually add the sugar and canola oil. Beat on high speed until the eggs are light lemon-colored and almost doubled in bulk, about 4 minutes. Beat in the vanilla extract, grated lemon rind and salt.

In a separate bowl, combine the flour and baking powder. Combine the milk and cream. With the mixer on low speed, alternately add the flour and the cream mixture, beginning and ending with the flour. Increase mixer speed to high and beat 1 minute or until smooth.

Pour batter into prepared pan and bake 1 hour and 15 to 25 minutes, or until cake is firm to the touch and a pick inserted in the center comes out clean. Remove to a rack and cool 10 minutes.

Poke cake all over with a skewer. Stir together the lemon juice and sugar until the sugar dissolves. Drizzle over the warm cake, allowing glaze to soak in. Cool in pan.